The earliest chafing dish was made of tripod. About 10 thousand years ago, our ancestors invented the earliest container-the pot made of pottery, which can be said to be a very big pot. At that time, all edible food, such as meat, was thrown into the pot, and then a fire was made at the bottom to cook the food, which was called "soup" at that time. This is the earliest hot pot. In the Western Zhou Dynasty, not only copper and iron were invented, but also various pottery products were improved to make smaller utensils suitable for ordinary people. The appearance of copper and iron not only formed a revolution in utensils, but also was very similar to modern pots. Copper pots and earthenware casseroles are still the most practical and common hot pot utensils, and the cauldron is finally extended as a symbol of power. The development of hot pot, like the development of catering history, is gradual, which is completely changed according to the utensils, social needs and the discovery and introduction of raw materials at that time. During the Three Kingdoms period, Wei Wendi's "five-cooked pot" was a pot with several compartments, which could cook different foods at the same time, similar to today's "Yuanyang pot". In the Northern and Southern Dynasties, the "bronze tripod" was the most common vessel, which is today's hot pot. In the Tang Dynasty, hot pot was also called "warm pot". Poxia Palace is the laudatory name of hot pot in the Southern Song Dynasty. In the evolution of the whole history of hot pot, the most vivid description of hot pot is the rabbit-washing slice in Shanjia Qinggong by Lin Hong in the Southern Song Dynasty. At that time, Lin Hong went to Wuyishan to visit the hermit stop teacher. As he approached the top of the mountain, it began to snow heavily. A galloping rabbit rolled down a stone and was caught by Lin Hong. Lin Hong wants to bake it and asks stop if he can cook rabbit meat. Stop the teacher replied: "I eat rabbits in the mountains like this." I put a small charcoal stove on the table and a soup pot on the stove to slice the rabbit meat. " Using this cooking method, Lin Hong thinks it's delicious. He is very happy to get together with three or five friends and grab something to eat in the snowy winter. Therefore, he gave a good name to this way of eating, and photographed the beautiful scenery of "the wind is surging and the clouds are shining in Jiang Xue, and the wind turns late, and the sky appears at first sight". Later today, all kinds of meat and vegetables can be rinsed like this. The earliest hot pot was cooked with a tripod. About 10 thousand years ago, our ancestors invented the earliest container-ceramic tripod, which can be said to be a very big pot. At that time, whether it was a three-legged tripod or a four-legged tripod, as long as it was edible food, such as meat, it was mainly thrown into the tripod, and then a fire was made at the bottom to cook the food. In the Western Zhou Dynasty, not only copper and iron were invented, but also various pottery products were improved to make smaller utensils suitable for ordinary people. The appearance of copper and iron not only formed a revolution in utensils, but also was very similar to modern pots. Copper pots and earthenware casseroles are still the most practical and common hot pot utensils, and the cauldron is finally extended as a symbol of power. The development of hot pot, like the development of catering history, is gradual, which is completely changed according to the utensils, social needs and the discovery and introduction of raw materials at that time. During the Three Kingdoms period, Wei Wendi's "five-cooked pot" was a pot with several compartments, which could cook different foods at the same time, similar to today's "Yuanyang pot". In the Northern and Southern Dynasties, the "bronze tripod" was the most common vessel, which is today's hot pot. In the Tang Dynasty, hot pot was also called "warm pot". In the evolution of the whole history of hot pot, the most vivid description of hot pot is the rabbit shreds in the Southern Song Dynasty, which was written by Lin Hong in Shanjia Qing Palace. At that time, Lin Hong went to Wuyishan to visit the hermit stop teacher. As he approached the top of the mountain, it began to snow heavily. A galloping rabbit rolled down a stone and was caught by Lin Hong. Lin Hong wants to bake it and asks stop if he can cook rabbit meat. Stop the teacher replied: "I eat rabbits in the mountains like this." I put a small charcoal stove on the table and a soup pot on the stove to slice the rabbit meat. " Using this cooking method, Lin Hong thinks it's delicious. He is very happy to get together with three or five friends and grab something to eat in the snowy winter. Therefore, he gave a good name to this way of eating, and photographed the beautiful scenery of "the wind is surging and the clouds are shining in Jiang Xue, and the wind turns late, and the sky appears at first sight". Today, all kinds of meat and vegetables can be rinsed like this. There are many schools of hot pot. Sichuan hot pot is generally Chengdu and Chongqing! There are also northeast hot pot, Beijing hot pot and so on.